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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 2 |
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This meal-n-one dish is a different way to use pierogies, says Greta Igl of Menomonee Falls, Wisconsin. Ingredients:
8 frozen potato and onion pierogies |
2 bone-in pork loin chops (3/4 inch thick) |
1/2 teaspoon salt, divided |
1/2 teaspoon pepper, divided |
4 tablespoons butter, divided |
1 medium sweet onion, sliced and separated into rings |
1 medium golden delicious apple, cut into 1/4-inch slices |
1/4 cup sugar |
1/4 cup cider vinegar |
Directions:
1. Cook pierogies according to package directions. Meanwhile, sprinkle pork chops with 1/4 teaspoon salt and 1/4 teaspoon pepper. In a large skillet, cook chops in 2 tablespoons butter over medium heat until juices run clear; remove and keep warm.
2. In the same skillet, saute onion in remaining butter for 3 minutes. Add apple; saute until almost tender. Stir in the sugar, vinegar, and remaining salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Drain pierogies. Add pork chops and pierogies to skillet; stir to coat. Yield: 2 servings.
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